Swedish Saffron Buns (saffransbrod)

And if God does require the sinner – dead in sin – that he should take the first step, then He requireth just that which renders salvation as impossible under the gospel as ever it was under the law, seeing man is as unable to believe as he is to obey, and is just as much without power to come to Christ as he is without power to go to heaven without Christ. The power must be given to him of the Spirit. He lieth dead in sin: the Spirit must quicken him. He is bound hand and foot, fettered by transgression; the Spirit must cut his bonds, and then he will leap to liberty. God must come and dash the iron bars out of their sockets, and then he can escape afterwards, but unless the first thing be done for him, he must perish as surely under the gospel as he would have done under the law.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swedish	Bread	12	Servings

INGREDIENTS

1/2	t	Dried saffron threads
1	c	Half and half
2		Envelopes dry yeast
1/4	c	Lukewarm water
1	T	Sugar
1/3	c	Sugar
1	t	Salt
1/3	c	Unsalted butter
1		Egg, beaten
4	c	Sifted flour, or as needed
1		Egg yolk beaten with 1 tbl.
		milk
1		Egg white, beaten
		Raisins or currants, for
		decorations
		Lump sugar, crushed
		Grated blanched almonds

INSTRUCTIONS

From: nuzzo@ben.dev.upenn.edu (Maryanne Nuzzo)  Date: 22 Dec 1995
11:43:01 -0700 Crush dry saffron to a fine powder  and steep in 1 or 2
tablespoons luwarm half and half for 10 inutes.  Sprinkle yeast into
1/4 cup lukewarm water, add 1 tablespoon sugar,  cover lightly and set
aside in a warm place for 5 to 10 minutes, or  until foamy. Scald
remaining half and half and add 1/3 cup of sugar,  salt and butter, and
stir until butter melts. Cool to lukewarm. Add  to yeast mixture along
with strained saffron milk (if you are sure  all saffron is dissolved,
straining is unnecessary) and 1 beaten egg.  Mix well.  Gradually stir
in flour until  mixture is smooth and not sticky, but  still soft and
pliable.  Knead for 10 minutes, or until shiny and  elastic. Place in a
lightly floured bowl, dust top of dough with  flour, cover loosely and
set to rise in draft-free corner until  double in bulk - about 1 1/2
hours. Punch dough down and knead for 2  or 3 minutes. Shape into forms
("cats" are below; sorry I can't show  you the drawings in the book) -
Let rise 30 minutes and bake in  preheated 400 F oven for 10 minutes.
Reduce heat to 350 F and bake 30  minutes more, or until golden brown.
Lussekatter - Lucia Cats:  Pinch off small bits of dough and roll into
sausage shapes 5-7 inches long.  Place these strips together in pairs,
pinching centers to join them and coiling four ends out.  Brush with
egg yolk glaze and bake. Using a little egg white, stick a raisin or
currant in the center of each coil of the hot buns.  REC.FOOD.RECIPES
ARCHIVES  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 235 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 44.2mg Sodium: 207.2mg Potassium: 60.3mg Carbohydrates: 38.6g Fiber: 1.1g Sugar: 6.8g Protein: 5.4g

Most other religions are based on their teachings. Christianity is based on the death of Christ and the Resurrection that attests its efficacy. The idea of the Resurrection was scorned by most people, as the response of the philosophical Athenians to Paul indicates: “When they heard about the resurrection of the dead, some of them sneered” (Acts 17:32). But Christianity has stood the test of time. This is significant because Christianity is the only religion that stands or falls on the truthfulness of an event. Its survival is evidence that its unique basis, the Resurrection, is indeed valid.

Ajith Fernando